Here's how to grill a boneless, skinless chicken breast.
Chicken breast presents a bit of a problem in that the difference between "safe" and "overdone" is very fine. The appropriate degree of doneness for the white meat of commercial poultry is medium / medium-well. That is the meat's texture has changed completely from "underdone" to cooked, but all the juices remain. That is right around 160F on a meat thermometer. Unfortunately chicken breasts are usually too thin for an accurate reading.
Returning to the safe poultry issue, note that while 160F is your target temperature, 140F is the safety point, and 150F is heap plenty safe. However, the fear of contaminated chicken is so great that "authorities" keep escalating the safe temperature. The idea is that unless they're triple redundant you won't be careful. However, 160 is safe.
Back to the thick thin thing -- You have to even that bad girl out. You'll thin the thick and, if you're really into it, trim the thin (which isn't absolutely necessary). The easiest ways to thin the thickest part is to pound it a little; or to cut a horizontal slit along its length so it can be opened like a book. Either method is fine.
The cutting method is called, "butterflying." Start by laying the breast on the board with the thin part facing your off hand and the thick part facing your cutting hand. Place the palm of your off hand on the meat. That off-hand palm will not only hold the meat while you cut, it will serve as a guide and help keep your blade horizontal. Then move your knife over the thin part until the blade touches the thick part, about halfway up its total height. (With a typical breast, that's about 1-1/2" from the edge of the thick side.) Then make a horizontal cut under the palm of your off-hand and stop the cut about a 1/2" before it cuts through the breast. (Try and stay aware of your off-hand so you don't cut yourself. That awareness will help keep your knife horizontal in the cut.) Now open the flap you've cut, like a book. The breast is about 1" or a little more wider in diameter, about 3/4 thinner at its thickest point, and is butterflied. Good on you.
Breast is very lean. Think of this as, "it's already dry and I haven't even cooked it yet." The remedy is to put some extra moisture in with marinating or brining.
We're going to try a very Mediterranean chicken, your wife will like. It will go well with herbed rice and simple vegetables or salad. Let's start with 6 boneless, skinless breasts -- butterflied.
The simplest and best marinade for cooking chicken pieces is seasoned buttermilk or yogurt.
1-1/2 cup plain yogurt
1/2 cup lemonade, limeade or fruit juice (for sweetness)
2 tbs table salt
2 tbs paprika (for color)
1 tbs Worcestershire (because you like it)
1 tbs hot sauce
Combine and mix. Place the breasts in the marinade, mix to make the chicken is well coated, and allow to marinate for 30 minutes to 4 hours, refrigerated. 2 hours is ideal.
While the chicken is marinating, make the following seasoning rub:
3 tbs kosher salt
1 tbs fresh, coarsely ground black pepper
1 tbs smoked paprika (if you can get it), or sweet paprika
1 tsp granulated garlic
1 tsp granulated onion
1 tsp fines herbes
Combine and mix
While your grill is cold, clean your grates thoroughly. Clean grates make everything easier -- especially with very lean meats like chicken and fish. Oil the cold, clean grates, thoroughly with plain vegetable oil (not Pam!). Preheat the grill so it will cook "hot." When the grates are fully preheated, brush them thoroughly clean and oil again. You may use a high-temp brush for this if you like.
Return to the chicken. Remove it from the marinade, wipe most of the marinade off, but leave the surface moist. Season the breasts with the rub, but not too generously. Pretend the rub is all salt, and you want to leave the chicken slightly under-salted. Bring the chicken, a couple of cut lemons or limes, a small bowl with a couple of tablespoons of dried oregano, and a small bowl with the remainder of the rub.
Brush the grates clean, and oil them again. Yes. I know that's three times. In theory, those grates are clean, slick and temporarily "seasoned." Good, you've learned something about grilling if nothing else. Also, by now the grill should be about as hot as it gets.
Lay the chicken on the grates presentation side down, and cook just long enough to get some good grill marks and a little color on the surface. This will take between 90 seconds and 3 minutes, depending on the grill. It's your grill, I can't tell you exactly how long this will take.
At the exact moment the chicken marks, it should also start to "release" from the well-oiled grill; allowing you to turn it with your tongs without tearing. If you feel a lot of stick, don't tear the chicken. Instead give it an extra minute. If it still sticks, try and loosen it by knocking it sideways with the back of your tongs. If it still sticks, enough with Mister Nice Guy already. Just use some profanity and turn it.
Squeeze a little lemon juice on the breasts, sprinkle a little seasoning, then crumble a little oregano between your fingers and sprinkle that. Give it a few seconds, then repeat the lemon and oregano but skip the seasoning. Using two fingers push into one of the breasts. If it pushes back, it's done. All in all, the chicken breasts should take well under 10 minutes to cook completely through.
Allow the breasts to rest 3 to 5 minutes before serving. This is part of the cooking time during which the residual heat will finish cooking the center of the breast, and the juices will distribute themselves evenly. The meat proteins will start to relax off the heat, and the breast will become substantially more tender. So, it's not "piping hot." So what? It's perfectly cooked, moist and tender. Besides, warm chicken tastes better than hot.
Just before plating, add a bit more lemon juice. One last piece of advice: Don't argue with your wife, you can't win.